Raise your hand if you love Ree Drummond!!
I am willing to bet she gets that a lot. She seems like the most fun, nicest person, doesn’t she? And her recipes? Yum.
Here are some of our family favorites and some notes about how we make them.
Oh, my! So, so delicious. I love this recipe because it is super simple to make, tastes great every time, freezes well and goes together in a hurry.
I put the marinade and the beef in a plastic bag and freeze. To use, I take out the bag and let it thaw in the refrigerator. As it thaws, it marinates.
We like to serve it with rice, oranges and egg rolls. Broccoli is also delicious in this!
This recipe started my love affair with flank steak. I think it is a great cut. It is easy to work with and tastes great!
I don’t use as much red pepper as Ree because I am from Minnesota and we just don’t have it in us. Other than that, I use the recipe as is. I serve it up with the lime wedges, because I love, love, love the lime with the Mexican fare.
This is another recipe that you can put the marinade and the meat into a bag to freeze ahead of time. I also slice and freeze bell peppers when they are in season. Since they are being cooked, they work just fine.
When tomatoes are in season (and preferably picked right outside your front door), I beg you to make this dish. It is so divine. It makes a lot, so I usually cut it into half or even quarter if I need a tomato fix when no one else is around.
This is great on any type of bread, so tasty over grilled chicken (like Chicken Bruschetta) and very good in a salad (add chicken and bread to the salad for a Chicken Bruschetta salad). I can’t get enough of the Chicken Bruschetta situation, apparently.
*sigh* I miss fresh tomatoes. And fresh basil.
I love Christmas and I love having Christmas treats on hand to give away, bring to parties or serve to guests. Let’s face it though, cooking enough to have a good-sized supply on hand in a good variety is a lot of work.
That’s why appreciate recipes that I can make one pan at a time of and have a lot of pieces to add to my stash.
This butter toffee is just that way. It is so delish! I like to add semi-sweet or milk chocolate and sprinkle it with sea salt. Pure and simple.
Simmers in a crock pot all the live long day, smelling fantastic and making your mouth water.
Ready when the people are (read: can eat in shifts if necessary).
Includes slaw to put on the sandwich.
Perfect – we love this recipe!
As you might notice, I use a crock pot instead of the oven to roast the chicken, but I do brown it on the stove top first.
This is another recipe that I cook in the crock pot – every time. BUT, I do brown it on the stove top first, and it makes all the difference!
Be sure to salt it plenty, it really does matter in this recipe.
My husband loves a good pot roast and I am not a big fan. Except this roast. Ree saved my marriage! OK, she didn’t, but she did make us both happy.
I am the BEST mom ever when I make these for dinner! All of my kids love, love, love this recipe. Even the teenagers will come home for dinner when this is being served. Although, they rarely invite their friends for this one because they don’t want to share.
Make it just like Ree says, drizzling the buttermilk into the flour is the key to that tasty, crunchy crust.
I use a deep fryer type appliance and it works great. I like to sprinkle salt onto the hot strips as I take them out of the fryer. We put the plate of chicken in the microwave between batches (or under foil) and it is always great, even with several batches.
It can take time and it can be messy, so brace yourself.
Make extra – cold fried chicken is devilishly delicious.
I was not sure before I tried it, but it turns out that mashed potatoes with stew is a wonderful comfort food! We have made this many times during this bitter cold winter.
I usually make a less rich version of the mashed potatoes. Ree’s are fantastic, but more rich than we try to eat for most dinners.
This is my go to alfredo sauce for all things alfredo. I double the sauce and use about 1 pound of pasta. I even fed it to the entire high school Boy’s Swim & Dive Team – to rave results.
This is also great with sautéed shrimp.
This dish has a wonderful creamy red sauce! We love it with the shrimp, but we serve it on the side as not every child in my house likes shrimp (surprisingly, most do!).
So there you have it! Head on over to the Pioneer Woman and tell Ree that I said “Hello!”. She will probably give you a funny look (as she has no idea who I am), but invite you in for lunch anyway, because I suspect that is just the kind of gal she is!